Let us say that for the most part you make conscious, healthy decisions regarding your diet on a routine basis. This behavior is commendable and will likely be instrumental in your living a longer and better life but for the moments of complete desperation, when nothing else but chocolate will do your Asheville Bed and Breakfast sends Chocolate Fix recipe.
Before going to the recipe I seek to offer some true health benefits of chocolate. Chocolate’s origin is plant based and in keeping with that, it provides many of the health benefits of dark vegetables. One of those benefits are flavanoids, which act as antioxidants. Flavanoids also help reduce blood pressure through the production of nitric oxide. Dark chocolate has 8 times more flavanoids than strawberries. Anyone ever reading a beauty magazine has heard the term; Free Radicals. These contribute to aging and also play a less understood part in heart disease. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease. Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). Flavonoids also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.
This recipe is not a salad but does have some redeeming virtues and I mean, after all, in stressful, needing comfort moments have you ever heard one person say, “I need a tossed salad with a squeeze of lemon.” Neither have I….Hence the Chocolate Fix Recipe. I hope you love it.
Bittersweet Chocolate Souffles:
1/2 cup plus 3 T. sugar
1/8 tsp. salt
2 T. all purpose flour
2/3 cup plus 2 T. whole milk
1/2 cup unsweetened cocoa powder (spoon this into cup and level for measure)
2 large egg yolks
1 vanilla bean split and scraped with sharp knife -contents in the bowl.
4 large egg whites
1/8 tsp. cream of tartar
3 ounces bittersweet chocolate ( not more than 61% cacao) chop fine
Butter 8 custard cups and dust with sugar.
Complete coat even to top edge.
In saucepan put: 1/2 cup sugar, flour,salt. Whisk. Pour 2/3 cup milk (reserving the last bit) into the sauce pan to form a thick paste. (about 2-3 T.) Stir this over medium heat until bubbles begin to form around edge of the pan. Continue cooking and don’t forget to stir constantly. Once it begins to thicken stir about 2 more minutes. Transfer this mixture to large bowl. Add cocoa powder, remaining milk, egg yolks and vanilla grist.
Stir until smooth thick paste forms.
Use electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Add 1/4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate folding just until whites are blended into batter.
Divide batter among prepared Ramekin; place on baking sheet. If you are doing these for the next day you will now Cover & chill.
If it is for today: Proceed to the following.
Position rack in bottom of pre-heated oven to 375 degrees. Bake until rises above custard cup and toothpick inserted in center comes out with thick batter attached. 12-15 mins.Using spoon make small well in top of each custard cup. Put one dollop Orange Blossom Cream in each well.
Orange Blossom Cream:
1 cup chilled heavy cream
1 1/2 T. sugar
1 tsp. very finely grated orange peel
3/4 tsp. orange-flower water
Put all ingredients in bowl large enough to whip. Beat with electric mixer until peaks form. Can be made ahead and whisked before use.
Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast